#ApricotFilledLayeredCarrotCake
This Apricot-Filled Layered Carrot Cake is a delicious combination of sweet and savory flavors. The moist and fluffy layers of carrot cake are filled with a sweet apricot filling, then topped with a creamy cream cheese frosting. This cake is sure to be a hit at any gathering!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1 (18 ounce) jar apricot preserves
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
- In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Finally, stir in the carrots and walnuts. Pour batter into prepared pans.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes, then remove from pans and cool completely.
- In a medium bowl, mix together the apricot preserves and cream cheese. Spread between the two cooled cake layers.
- In a medium bowl, cream together 1/2 cup butter and cream cheese until smooth. Beat in the confectioners’ sugar, one cup at a time, until frosting is smooth. Stir in the vanilla. Spread over the top and sides of the cake.
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